Put the flour, cheese, salt, bouillon powder, pepper and butter in a food processor and pulse until the mixture resembles crumbs. Add the water and pulse until the mixture comes together into a dough.
Transfer the dough to a lightly floured surface. Roll into a log about 4 cm in diameter, wrap in clingfilm and refrigerate for 10 minutes.
Remove the dough from the fridge and unwrap it. To coat the crackers, sprinkle the sesame seeds and poppy seeds over a clean tray. Brush the log with the egg and roll in the mixed seeds until evenly coated. Wrap the log in clingfilm again and refrigerate for another 30 minutes.
Preheat the oven to 150C .
Remove the dough from the fridge and unwrap it. Cut into discs about 4 mm thick. Arrange the discs on the prepared baking tray(s), spacing them slightly apart as they may spread when they are baking.
Bake in the preheated oven for about 25 minutes, or until pale gold. Remove from the oven and leave to cool. Store in an airtight container for up to 2 weeks.

2 comments:

I love these! I tried them some months ago soon after I got Isidora's book (already tried out most recipes!). They're perfect to serve at a party.All the best to you in 2012, Sanda! I discovered your blog not long ago and I think it's absolutely amazing!Beijinhos, Joanna